Juiciest Garlic Rosemary Roasted Chicken Recipe
Tender, juicy garlic rosemary roasted chicken with robust flavor and crispy skin.
How to Make the Best Juiciest Garlic Rosemary Roasted Chicken
There’s nothing quite like the aroma of a whole roasted chicken with garlic and rosemary filling your kitchen. This Juiciest Garlic Rosemary Roasted Chicken is a classic that never disappoints, delivering tender, juicy meat with robust flavor and that coveted crispy, golden skin.
The secret to this recipe’s success is the garlic-rosemary butter that’s rubbed both inside and outside the bird. The soft herbs and garlic infuse the meat with incredible flavor as it roasts, while the butter helps keep the chicken moist and creates that beautiful, caramelized skin. By roasting the chicken with aromatic vegetables stuffed inside—lemon, parsley, celery, carrots, and onion—you create a flavorful base for pan juices that are perfect for serving alongside the meal.
With a straightforward cooking process and foolproof method, this dinner comes together beautifully for weeknight meals or Sunday gatherings. It’s a showstopper that impresses guests while remaining simple enough for any home cook to master.
Juiciest Garlic Rosemary Roasted Chicken
Tender, juicy garlic rosemary roasted chicken with robust flavor and crispy skin.
Ingredients
Main
Instructions
Preparation
- Preheat your oven to 425°F. Pat the whole chicken dry with paper towels, ensuring the skin is completely dry for optimal crispiness.
- In a small bowl, combine the softened butter with minced garlic and fresh rosemary leaves. Season the mixture with a pinch of salt and pepper.
- Rub the garlic-rosemary butter all over the chicken, both under and over the skin. Make sure to get into the crevices for maximum flavor.
- Season the inside and outside of the chicken generously with kosher salt and ground black pepper.
- Stuff the cavity with the halved lemon, fresh parsley, celery pieces, carrots, and onion.
- Place the chicken breast-side up on a roasting pan. Roast for approximately 120 minutes (about 15 minutes per pound), basting occasionally with pan juices.
- The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh. The skin should be golden brown and crispy.
- Let the chicken rest for 10 minutes before carving and serving.